Wednesday, October 25, 2006

Devil's food cake with chocolate pudding filling

One of my classmates her first job after college was to create names for movies. Name is very important in affecting people perception. For naming a cake, I think devil's food cake is one of the best. This catchy name no double can easily wow everyone including those even haven't had this cake. It is a lovely cake afterall, and so easy to accomplish; I really enjoy taste one, or even better, bake one!

When a cake's recipe (like Peabody's) requires to add warm water in batter, you'll expect an extraordinarily tender cake... probably due to the heat breaking up the gluten (?). But if you use cake flour or farina 00 instead of plain/ all-purpose flour, I think you should avoid heating up the water, pershaps someone can verify it for me?
I've made three alternations from Peabody's recipe... First I used rectangle pan instead of round; second I used Panengeli lievito pane degli angeli to replace the baking powder and baking soda, not surely if it caused the less dark color; third, the cake's layers were filled with manufacturer's chocolate pudding, just to add a variety in the texture. The top was spread with fudge chocolate frosting, decorated with chocolate "fans" made from chocolate. Last but not least, please go see how deeply dark Peabody's cake is, no matter you are devil or not still can't resist this wonderful cake!

Gattina--how beautiful!! And I would certainly have liked to be in your house with all those cakes! I think there must be people lined up all the time outside your home trying to get in to eat all the fabulous food. :):)